Spiced Chicken Bowl with Coconut-Lime Rice, Caramelized Pineapple, and Crispy Black Beans
A complete and original lunch bowl featuring gently spiced marinated chicken, fragrant coconut-lime rice, pan-caramelized pineapple, crispy oven-roasted black beans, and a fresh touch of cilantro.
Ingredients
- 600 g Boneless skinless chicken breast (cut in strips gruesas)
- 200 g Jasmine rice (enjuagado)
- 240 ml Coconut milk (without sugar)
- 240 ml Water (for the arroz)
- 300 g Fresh pineapple (diced small)
- 240 g Cooked black beans (escurridos and dry)
- 45 ml Olive oil (divided)
- 2 pzas Lime (juice and zest)
- 15 ml Honey (for the chicken)
- 5 g Smoked paprika
- 3 g Ground cumin
- 3 g Garlic powder
- 1 g Dried oregano
- 1 g Red pepper flakes (optional)
- 8 g Salt (divided)
- 2 g Black pepper
- 100 g Red onion (en pluma fina)
- 20 g Fresh cilantro (chopped)
- 30 g Pumpkin seeds (tostadas)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
1. Preheat the oven to 425°F / 220°C. Line a small baking sheet with parchment paper.
- 2
2. In a bowl, mix 1 tablespoon olive oil, honey, smoked paprika, cumin, garlic powder, dried oregano, red pepper flakes, 1 teaspoon salt, black pepper, the juice of 1 lime, and 1 teaspoon lime zest. Add the chicken and toss well to coat. Let it marinate for 10 minutes while you prepare the rest.
- 3
3. Pat the black beans very dry with a clean towel. Toss them with 1 tablespoon olive oil and 1/4 teaspoon salt. Spread on the baking sheet and roast for 20 to 25 minutes at 425°F / 220°C, stirring halfway through, until firm and crisp at the edges.
- 4
4. Meanwhile, place the jasmine rice, coconut milk, water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, reduce to very low heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes. Fluff with a fork and add the juice of 1/2 lime plus a little more lime zest.
- 5
5. Heat a large skillet over medium-high heat. Add 1/2 tablespoon olive oil and cook the pineapple for 4 to 6 minutes, stirring occasionally, until golden and caramelized. Remove and set aside.
- 6
6. In the same skillet, add the remaining 1/2 tablespoon olive oil. Cook the red onion for 2 minutes until just softened. Add the marinated chicken and cook for 5 to 7 minutes, turning once, until fully cooked and browned on the outside.
- 7
7. To serve, divide the coconut-lime rice among 4 bowls. Top with the chicken, caramelized pineapple, cooked red onion, and crispy black beans.
- 8
8. Finish each bowl with chopped fresh cilantro, toasted pumpkin seeds, and, if desired, a few extra drops of lime juice before serving.
Chef tips
Drying the beans thoroughly is key for crispiness. If you want deeper color on the pineapple, avoid moving it too much at first so it caramelizes better.
Substitutions
You can use boneless skinless chicken thighs instead of breast. Basmati rice works well in place of jasmine rice. If you prefer a honey-free version, use the same amount of maple syrup.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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